STEAMED CRANBERRY PUDDING
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Generously butter a 7 1/2-cup steam pudding mold, set aside. In a large saucepan, combine cranberries, sugar, kirsch, and cinnamon stick. Place over medium-high heat and bring to a boil. Reduce heat to medium and simmer uncovered, stirring occasionally, for 10 to 12 minutes or until cranberries break down and mixture thickens. Remove from heat, discard cinnamon stick, and cool.
- Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, set aside. Meanwhile, prepare the water bath: Fill a large pot (11-by-5 1/4-inches) one-third full with water. Place over a high heat and bring to a boil. Reduce heat to low, cover, and keep at a simmer until pudding is ready to cook.
- Sift together in a medium bowl the flour, baking powder, and salt. In a large bowl with an electric mixer, beat the butter and brown sugar until light and creamy, about 4 minutes. Add the eggs one at a time, mixing until completely blended. Add the vanilla.
- Add the dry ingredients alternately with the milk in three additions, beginning and ending with the dry ingredients and blending well after each addition. Add the dried cranberries and the remaining cranberry mixture to the batter and mix until well blended. Pour batter into pudding mold to within 1/2 inch of the top, cover tightly with the moldâ??s lid.
- Submerge a folded dish towel onto the bottom of the large water-bath pot or fit with a wire rack. Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold. Cover the water bath and gently simmer the pudding for about 2 hours and 20 minutes or until set and a knife inserted into the center comes out clean.
- Remove pudding mold from the water bath and cool 15 minutes on a wire rack. Unmold pudding onto a serving platter. Serve with kirsch-flavored whipped cream, if desired.
STEAMED CRANBERRY PUDDING
Steps:
- Grease 1 1/2-quart metal mold or casserole; set aside.
- Combine all pudding ingredients except 1/4 cup flour and cranberries in bowl. Beat at medium speed until well mixed.
- Toss together 1/4 cup flour and cranberries in another bowl. Stir cranberry mixture into pudding batter. Pour into prepared dish. Cover tightly with aluminum foil.
- Place rack in Dutch oven or roasting pan; add boiling water to just below rack. Place mold on rack. Cover; cook over medium heat at low boil 2 hours or until toothpick inserted in center comes out clean. (Add boiling water occasionally to keep water level just below rack.)
- Remove mold from Dutch oven; let stand 2-3 minutes. Remove aluminum foil; unmold onto large plate.
- Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, 4-5 minutes or until mixture thickens and comes to a full boil. Boil 1 minute; stir in vanilla.
- Serve pudding warm or cold with warm sauce. Cover sauce; store refrigerated.
Nutrition Facts : Calories 360 calories, Fat 14 grams, SaturatedFat grams, Transfat grams, Cholesterol 60 milligrams, Sodium 210 milligrams, Carbohydrate 55 grams, Fiber 0 grams, Sugar grams, Protein 4 grams
CRANBERRY STEAMED PUDDING
Steam your pudding in a deep pot with a tight-fitting lid so the steam has room to circulate. Keep a kettle of hot water on hand to refill the pot if necessary. Do not allow the pudding to cool much longer than 15 minutes, or you may have trouble removing it from the mold.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 15
Steps:
- Generously butter a 7 1/2-cup steam-pudding mold, and set aside. In a large saucepan, combine cranberries, sugar, 1/4 cup kirsch, and cinnamon stick. Set over medium-high heat, and bring to a boil. Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 to 12 minutes, or until cranberries break down and mixture thickens. Remove from heat, discard cinnamon stick, and cool.
- Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside. Meanwhile, prepare the hot-water bath: Fill a large, 11-by-5 1/4-inch pot one-third full with water. Set over high heat, and bring to a boil. Reduce heat to low, cover, and keep at a simmer until pudding is ready to cook.
- In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and creamy, about 4 minutes. Add eggs one at a time, then vanilla, mixing until completely blended.
- In three additions, alternate adding the dry ingredients and milk to the egg mixture, beginning and ending with the dry ingredients and blending well after each addition. Add dried cranberries and the remaining cranberry mixture to the batter, and mix until well blended. Pour batter into pudding mold to within 1/2 an inch of the top, and cover mold tightly with its lid (if the mold doesn't have a lid, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band).
- Submerge a folded dish towel or a round sack onto the bottom of the large water-bath pot. Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold. Cover the water bath, and gently simmer the pudding for about 2 hours and 20 minutes, or until pudding has set and a knife inserted into the center comes out clean.
- Remove pudding mold from the water bath and cool 15 minutes on a wire rack.
- Meanwhile, pour cream into the bowl of an electric mixer fitted with the whisk attachment. Add the remaining 2 tablespoons kirsch and sifted confectioners' sugar. Whip on high speed until stiff peaks form, about 45 seconds to 1 minute. Unmold pudding onto a serving platter. Serve with kirsch-flavored whipped cream.
STEAMED CRANBERRY-MOLASSES PUDDING
This old-fashioned dessert has been a family tradition during the holidays for years. My children say it's just not Christmas without it! -Millicent Tilly, Watertown, South Dakota
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, baking soda and baking powder. Combine molasses and water; stir into dry ingredients. Fold in cranberries. Pour into a well-greased 4-cup pudding mold; cover., Place mold on a rack in a deep stockpot; add 1 in. of hot water to pan. Bring to a gentle boil; cover and steam for 1 hour or until a toothpick inserted in the center comes out clean, adding water to pan as needed. Let stand for 5 minutes before removing from mold. , In a small saucepan, melt butter; stir in sugar and cream. Cook and stir over medium heat for 3-5 minutes or until heated through. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce. ,
Nutrition Facts :
STEAMED CRANBERRY PUDDING
Steps:
- Butter a 2-quart steamed pudding mold and line it with wax paper and then butter and flour the paper. In a food processor coarsely chop cranberries. Transfer to a bowl and add almonds, sugar, flour, orange zest, ginger, cinnamon and allspice and combine. In another bowl mix bread crumbs, melted butter, milk, eggs, baking powder, sugar and salt. Combine the bread crumb mixture with the cranberry mixture.
- Spoon the batter into the prepared mold, a little at a time, tapping the mold as it is filled to eliminate any air bubbles. Cover the mold tightly with a lid and tie with a towel wrung out in cold water and floured. Tie a knot at the top of the towel to facilitate removal of the mold from the kettle.
- Set a rack in the bottom of a kettle and add enough simmering water to reach 3 inches up the sides of the mold. Transfer the mold to the kettle. Keep the water at a brisk but not a rolling boil on the stove top. Cover the kettle with a lid.
- Steam the pudding for 2 hours, checking occasionally to make certain the water remains at a boil, adding more water throughout the cooking process as necessary.
- To test for doneness, insert a skewer in the center of the pudding. It should come out with crumbs adhering to it. Return the lid to the mold and transfer it to a rack. The pudding will stay warm in the mold, covered, for several hours.
- To make the glaze combine cranberry juice, sugar and salt in a saucepan. Simmer the juice, stirring, until the sugar has dissolved. Bring the mixture to a boil and swirl gently until a candy thermometer reads 250 degrees. Add whole cranberries and remove the pan from the heat.
- Let the glaze cool and then chill it, covered, until ready to serve. To serve, unmold the pudding onto a serving plate and pour the cranberry glaze over it.
STEAMED CRANBERRY PUDDING (ADAPTED FROM GOURMET'S BEST DESSERTS)
Provided by Food Network
Time 2h35m
Number Of Ingredients 20
Steps:
- Butter a 2-quart steamed pudding mold and line it with wax paper and then butter and flour the paper. In a food processor coarsely chop cranberries. Transfer to a bowl and add almonds, sugar, flour, orange zest, ginger, cinnamon and allspice and combine.
- In another bowl mix bread crumbs, melted butter, milk, eggs, baking powder, sugar and salt. Combine the bread crumb mixture with the cranberry mixture.
- Spoon the batter into the prepared mold, a little at a time, tapping the mold as it is filled to eliminate any air bubbles. Cover the mold tightly with a lid and tie with a towel wrung out in cold water and floured. Tie a knot at the top of the towel to facilitate removal of the mold from the kettle.
- Set a rack in the bottom of a kettle and add enough simmering water to reach 3 inches up the sides of the mold. Transfer the mold to the kettle. Keep the water at a brisk but not a rolling boil on the stove top. Cover the kettle with a lid.
- Steam the pudding for 2 hours, checking occasionally to make certain the water remains at a boil, adding more water throughout the cooking process as necessary.
- To test for doneness, insert a skewer in the center of the pudding. It should come out with crumbs adhering to it. Return the lid to the mold and transfer it to a rack. The pudding will stay warm in the mold, covered, for several hours.
- To make the glaze combine cranberry juice, sugar and salt in a saucepan. Simmer the juice, stirring, until the sugar has dissolved. Bring the mixture to a boil and swirl gently until a candy thermometer reads 250 degrees. Add whole cranberries and remove the pan from the heat.
- Let the glaze cool and then chill it, covered, until ready to serve.
- To serve, unmold the pudding onto a serving plate and pour the cranberry glaze over it.
- Suggested drink: Mulled wine
STEAMED CRANBERRY PUDDING
One Christmas, my husband-a Navy chaplain for 20 years-had to spend the holiday overseas, away from our two children and me. He asked that I send him this recipe so he could have a taste of home. Steamed Cranberry Pudding has been in my file for more than 30 years. It was passed on by a fellow teacher who was retiring. Her family had long enjoyed it, using their own homemade sorghum molasses as a special ingredient. Chuck and I now live in a log home in a wooded area. We're visited regularly by armadillos, raccoons, wild pigs, deer, bobcats and other creatures. We enjoy watching them-but they make it difficult to establish a compost pile!
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine pudding ingredients. Pour into a well-greased 4-cup pudding mold. Place in a stockpot on a rack. Fill stockpot with boiling water to 1-in. depth; cover and boil gently. Replace water as needed. Steam for 1 hour or until a toothpick comes out clean. Let stand for 5 minutes before removing from mold., Meanwhile, combine the sugar, cornstarch and salt in a saucepan. Add cream and butter. Cook and stir over medium heat until mixture begins to boil. Boil for 1 minute. Remove from the heat; stir in vanilla. Serve sauce over warm pudding.
Nutrition Facts : Calories 454 calories, Fat 23g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 616mg sodium, Carbohydrate 61g carbohydrate (40g sugars, Fiber 2g fiber), Protein 3g protein.
STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE
This traditional recipe, handed down by Amy-Louise Pfeffer's mother, combines the sweetness of the sauce and the tartness of cranberry Recipe Source: Relish Mag
Provided by Ceezie
Categories Dessert
Time 2h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- To prepare pudding, butter a 6-cup soufflé dish. Set aside a large pot with a lid that will hold a water bath.
- 2. Place cranberries in a medium saucepan. Cover with water. Cover and cook over medium heat until cranberries begin to burst and water is absorbed, about 15 minutes.
- 3. Beat together egg, sugar and molasses. Combine baking soda and 1/3 cup hot water; stir well. Add to egg mixture. Combine salt and flour; add to egg mixture. Do not overmix. Stir in cranberries.
- 4. Pour batter into prepared soufflé dish. Cover with foil. Place dish in the large pot. Add several inches of water. Cover pot and bring water to a boil. Reduce heat, cover and simmer 70 to 90 minutes, until firm. Unmold onto a serving platter.
- 5. To prepare sauce, combine all ingredients in a saucepan. Cook over low heat until thickened, about 30 minutes, stirring occasionally. Place warm sauce in a bowl or pitcher to pass with the pudding.
Nutrition Facts : Calories 538, Fat 27.9, SaturatedFat 17.3, Cholesterol 102.6, Sodium 492.8, Carbohydrate 70.7, Fiber 1.2, Sugar 51.4, Protein 3.3
STEAMED CRANBERRY PUDDING
Actually this is not y recipe it is my husbands and he really wanted me to share it with all of you I hope you enjoy
Provided by LynnL
Categories Dessert
Time 3h25m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl, cream shortening and sugar.
- Beat in eggs and molasses.
- Combine dry ingredients; stir into creamed mixture and mix well.
- Fold in the cranberries.
- Pour into a well greased and floured 6 Cup heatproof mold.
- Cover tightly with double layer of foil.
- Place on a rack in a deep kettle.
- Fill kettle with boiling water to a depth of 1in. ; cover kettle and boil gently.
- Replace water as needed.
- Steam about 3 hours or until a toothpick inserted near the center comes out clean.
- Let pudding cool 30 minutes before slicing.
- For hard sauce, combine sugar, butter and cream in a saucepan; cook and stir over medium heat until smooth.
- Remove from the heat; stir in vanilla.
- Serve pudding and sauce warm.
Nutrition Facts : Calories 478.8, Fat 24.6, SaturatedFat 10.7, Cholesterol 79.1, Sodium 265.9, Carbohydrate 62.1, Fiber 1.9, Sugar 40.8, Protein 4.4
STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE
This recipe has become a tradition at our Thanksgiving meal. It is so simple to make and you will not miss those canned versions of cranberry jelly when you have this tasty pudding.-Florence Ladwig, Monroe, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine water and baking soda. Immediately add remaining pudding ingredients; mix well. Pour batter into a well-greased 1-qt. pudding mold. (If you don't have a pudding mold, use an ovenproof bowl and cover tightly with foil.) Put a rack in the bottom of a stockpot. Place pudding mold or bowl on rack. Add boiling water to 1-in. depth. Cover stockpot and boil gently, replacing water as needed. Steam 1 hour or until cake tests done. Cool for 10 minutes; unmold. , For sauce, heat all ingredients in a saucepan until butter is melted and sugar is dissolved. Serve pudding and sauce warm.
Nutrition Facts :
STEAMED CRANBERRY PUDDING WITH HOMEMADE VANILLA SAUCE
Family tradition, fun to make, easy once you get the hang of it. A pudding mold or coffee can needed.
Provided by Kim
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Grease a 2-quart metal pudding mold well or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
- Sift flour into a bowl and dredge cranberries in flour mixture.
- Dissolve baking soda in hot water; stir in molasses and allow to foam up. Add to the flour and cranberry mixture and stir until well blended. Spoon into the prepared mold; cover with a double layer of aluminum foil and fasten with heavy elastic band or string.
- Place into a deep saucepan and fill with water up to about the halfway mark on the mold. Cover the saucepan and place over high heat; bring water to a boil. Reduce heat and simmer until pudding is firm and a toothpick inserted into the pudding comes out clean, 1 to 1 1/2 hours. Remove from the water and allow to cool.
- Invert pudding onto a pie plate and carefully remove from the mold before it cools.
- While the pudding is cooling, combine sugar, butter, cream, and vanilla in a saucepan; bring to a boil. Reduce heat and simmer until sauce has thickened, making sure it doesn't boil over, about 5 minutes. Serve warm sauce over the pudding.
Nutrition Facts : Calories 471.2 calories, Carbohydrate 65.3 g, Cholesterol 62.8 mg, Fat 21.9 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 13.6 g, Sodium 443.5 mg, Sugar 38 g
STEAMED CRANBERRY PUDDING
Steps:
- Mix together, then pour into a greased tin melon mold only two-thirds full. Steam for 1 1/2 hours.
- When cooked, serve with a sauce or glaze of your choice.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 5 grams, Sodium 224 milligrams, Sugar 15 grams, TransFat 0 grams
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